Apr 30 Coconut Watermelon Cake

I have had this idea for awhile, unsure of how to execute it. After much thought and planning I decided to test out my very first watermelon cake!! Some may be wondering if this is a cake decorated like a watermelon buttt too this is a cake MADE OUT OF watermelon! I am a July baby, which means that growing up it was always ice cream cake or pie for birthdays as they were always the most refreshing in the summertime heat. As I continue on my journey of finding balance and enjoyment in food and eating I know that I want to continue to live out my childhood tradition, only in a healthier less guilty form. I saw this idea many years ago and never thought much of it, but recently it has been consuming my brain wondering if I could make this idea into a reality. Although my birthday is still a few months away I figured I would start the perfecting process now, everything from the berries I wanted to use to the style of the whipped cream that is gracing the top of this Lucious and fruitful cake. Read below to find out how to make this lucious guilt free dessert!

Ingredients: A large seedless watermelon

whipping cream ( you can use coconut cream if you prefer but the taste is too sweet for me)

2/3 cup confectioners sugar ( powdered coconut sugar also works well but has a dark color and so tints the cream)

blueberries

strawberries

enjoy like chocolate chunks

1 tablespoon coconut oil

optionalchopped walnuts

shredded unsweetened coconut

kiwis

Directions:

1. Begin by making your whipped cream. This can obviously be store bought if you are trying to cut back on steps, ingredients, or time. If you are not, place 1 carton of whipping cream into a stand mixer ( or hand mixer) and whip until starting to thicken, begin to slowly add your 2/3 cup confectioners sugar. Continue to whip until you have stiff peaks ( this means a spoonful will not fall off your spoon when holding it upside down.). Place into the fridge to set and chill.

2. Take your chocolate chunks and place in a small microwaveable bowl with the coconut oil. Melt for 20 seconds, stopping to stir before melting for another 20 seconds. store until everything is melted and shiny. Dip your strawberries into the chocolate and set on parchment paper on a cookie sheet. You can decorate these if you would like. Place in fridge until later.

3. Take your watermelon and cut off the two ends, stand on one side and begin to shave the sides off, your goal is to eliminate all green and white rind from the watermelon.

4. Once this is accomplished, cut your watermelon into 4 even disks. **Remember this should resemble 4 cake disks. This will give you 2 good sized cakes.

5. Stack two disk on top of each other and shave around the outside, making it circler and even all around. Take out the whipped cream and lay a layer on the first disk, sprinkle with blueberries and place the other disk on top. Coat the entire watermelon with whipped cream.

6. This is an optional step of sprinkling the shredded coconut over the top and sides and placing the fruit on top of the cake.

7. Place in the freezer to firm up and set the whipped cream into more of an icing.

8. Take out after 15-20 minutes and place the strawberries and other decorations on top. Slice and serve or wait up to 1 day as the watermelon will begin to release water and get soggy!